These Stuffed Mushrooms with Goat Cheese are the perfect appetizer for any occasion. With their rich, creamy filling and the savory, earthy flavor of mushrooms, they’re sure to be a hit at your next gathering. Plus, they’re easy to make and bake up beautifully in just 20 minutes.
Mushrooms are the stars of this dish, providing a tender, juicy base that holds the filling perfectly. Using large white mushrooms ensures they’re bite-sized but still big enough to stuff generously. Goat cheese offers a tangy, creamy richness that pairs wonderfully with the mushrooms. Parmesan cheese adds a savory depth and helps bind the filling. Panko breadcrumbs give a light crunch to the topping, contrasting nicely with the creamy interior. Garlic and fresh herbs like parsley and chives bring brightness and aromatic flavors, while dried thyme adds an earthy note. A touch of salt and black pepper season the mix perfectly. Finally, olive oil is used to sauté the mushroom stems, enhancing their flavor and preventing sticking.
These stuffed mushrooms are delightful on their own but pair wonderfully with a crisp white wine, like a Sauvignon Blanc. For a more substantial spread, serve alongside a fresh arugula salad with a light lemon vinaigrette, which complements the rich flavors of the mushrooms beautifully.
Start by preheating your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the mushrooms from sticking. As the oven heats, gently clean the mushrooms using a damp cloth. This helps remove any dirt without soaking them, which could make them soggy. Remove the stems carefully and chop them finely — they’re going to add a nice bit of texture and flavor to the filling.
Next, heat up a skillet over medium heat and add the olive oil. Once it’s shimmering, toss in the chopped mushroom stems and minced garlic. You’ll want to sauté these for about 5 minutes until they’re soft and fragrant. The kitchen should start smelling amazing right about now!
In a mixing bowl, combine the sautéed mushroom stems and garlic with the softened goat cheese, grated Parmesan, panko breadcrumbs, fresh parsley, chives, dried thyme, salt, and pepper. Mix it all together until it’s well combined. The filling should be smooth and slightly sticky, making it easy to stuff into the mushroom caps.
Take each mushroom cap and generously fill it with the cheese mixture. Don’t be shy here — a generous filling is what makes these stuffed mushrooms so delicious. Once filled, arrange them on your prepared baking sheet.
Pop the baking sheet into the oven and let the mushrooms bake for about 20 minutes. You’re looking for the mushrooms to be tender and the tops of the filling to be a nice golden brown. Once done, remove them from the oven and let them cool slightly before serving. If you like, sprinkle some extra fresh parsley on top for a pop of color.
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